Roasted Red Potatoes

Roasted Red Potatoes

Recipe by Barbara Bach


Prep time


Cooking time



Roasted red potatoes are a favorite.


  • 4 – Red Potatoes (you will want to double or triple this recipe if you have a large group)

  • Extra Virgin Olive Oil (EVOO)

  • Salt to taste (I let individuals salt their own when served)


  • Wash the red potatoes; pat dry with a paper towel
  • Slice 1/8-1/4 inch thick on a cutting board. If the red potatoes are large you may want to cut them in half before slicing
  • Put all of the slices in a bowl and drizzle two TBLS of EVOO over them, turning them with tongs to thoroughly coat with the EVOO
  • I have found that if you line a cookie sheet with parchment paper they take longer to brown. Using your tongs place the slices onto the paper (if you are doubling or tripling the recipe you will need at least two baking pans)
  • Bake @ 400 degrees, removing from oven after 30 minutes to turn over with your tongs. Bake until nicely browned, at least 20 minutes more, then drain on paper towels and pat dry

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